Ingredients
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1 2/3 cups (250g) plain flour
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1 tsp dried instant yeast
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60g strong cheddar, finely grated
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1 tbs poppyseeds
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25g unsalted butter, melted
Method
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1Combine flour, yeast and cheese in an electric mixer fitted with a dough hook, then, with the motor running at low speed, gradually add 160ml warm water until the dough comes together. Add 1/2 tsp salt and 2 tsp poppyseeds, then mix for a further 2-3 minutes until well combined.
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2Turn out dough onto a lightly floured surface and knead for 3 minutes or until smooth and elastic. Transfer dough to a lightly oiled bowl, cover with plastic wrap, then set aside in a warm spot for 45 minutes or until doubled in size.
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3Preheat the oven to 180C. Line 2 large baking trays with baking paper.
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4Knock back dough on a lightly floured surface, then cut off a 1 tbs portion of dough. Using your hands, roll the portion into a 1cm-thin straw approximately 25cm long. Transfer to a prepared baking tray, then repeat with remaining dough. Brush the straws with melted butter and scatter with the remaining 2 tsp poppyseeds. Bake the straws, switching the position of the trays halfway through cooking so they’re evenly golden, for 30 minutes or until golden and crisp. Transfer to a wire rack to cool completely, then serve.
Source: taste.com.au
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